Modelled off my corn fritter recipe, these asian inspired prawn zucchini fritters taste like spring on a plate. Fresh and crisp, they're a delicious dinner for these lighter nights, bolstered with a fresh side salad. It has taken a few tries to get the balance of flavours right with this recipe. The second time, I put too much baking soda in and they tasted rather carbonated. I believe I do have the balance here. The structure holds without losing the lightness, aided by a little (but not too much) baking soda.
Fritters are a great way to use up the odds and ends of vegetables in your fridge. These came about due to a stray zucchini hanging on desperately in the vegetable drawer. Once you have the fritter batter technique sorted, feel free to mix up the flavours. Grated carrot and a lick of sriracha goes beautifully in place of the zucchini. Add a handful of fresh coriander or Thai basil if it takes your fancy. I've been known to add in a handful of fresh pea, sliced sugar snaps or even edamame to the mix.
Prawn zucchini fritters are great served with a dollop of sweet chilli sauce, but a lemony mayonnaise would also be delicious. Zest and juice two lemons and mix thoroughly into 1/4 cup of good quality free range mayonnaise. Serve a dollop on each fritter and with a little fresh coriander sprinkled over. These fritters are great for entertaining, just whip them up while chatting to your guests in the kitchen.
Ingredients
- 300gm raw prawns, shelled, tailed and roughly chopped
- 2x spring onions, roughly chopped
- 1x garlic clove, peeled
- 1 tsp sesame oil
- 1 tsp dark soy sauce
- 4 tbsp plain flour
- 2 tbsp cornflour
- 1x egg
- 1 tsp baking soda
- 2x zucchini, grated
- 1x lemon, zested
- Grapeseed oil to cook
- Sweet chilli sauce to serve
